The Best Way to Heat Leftover Pizza

[PurplePuppy]

Stop Throwing Out Leftover Pizza. Here’s the Absolute Best Way to Reheat It




We’ve been telling you the best way to save on pizza is to always order the biggest size.



But unless you’re inviting the whole neighborhood over for pizza (helloooo, call me), this money-saving method presents a new challenge for pizza lovers: How do you retain the leftover pie’s pizzalike qualities?



“Just throw it in the microwave,” you’re shouting at your screen.



Sure, I could do that if I’m in a rush. But I could also eat a slice of damp cardboard, sprinkled with crushed red pepper and folded in half.



It’s time to stop resigning yourself to sad, limp leftover pizza. It’s time to get more from whatever you paid for that large pie.



The Best Way to Reheat Pizza (Once and for All)



Follow these steps. It’s easy, I swear.



Figure out how to best smush your large pizza box in the fridge. I have no advice for this step. You’re on your own.


Decide you want leftover pizza. Congrats. Welcome to my daily life.


Get out a pan. Yes, you read that correctly. Get a skillet, frying pan or whatever else you use to make food.


Does that pan have a lid? You’re going to need the lid.


Follow Christine Gallary’s method from The Kitchn. We could also refer to this as “Lisa’s Dad’s Method,” but since he hasn’t documented his way on the internet, we’re going to go with Christine on this one.Instead of waiting for the oven to preheat or trying to shove a jumbo slice into the toaster oven, Gallary says to turn your burner to medium heat, put the slice(s) of pizza in the pan, and cover with the lid for six minutes. “After six minutes, check on the pizza — the bottom should be crispy and the cheese on top should be melted,” she writes. “If it’s not, just cook it for a few more minutes.”


Eat that pizza. Savor that pizza. Forget it was ever relegated to leftover status.


There you have it. Save per slice by buying the largest pizza you can get your hands on. Then enjoy it for the next few days (or beyond, if you’re good at freezing leftovers) with renewed crustiness and cheesiness. This is probably one of the few times being crusty is a positive feature for just about anything.


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